Arbequina Ultra Premium Extra Virgin Olive Oil - 2021 Harvest
Arbequina Ultra Premium Extra Virgin Olive Oil - 2021 Harvest
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Arbequina olive oil is one of our lighter oils with a buttery and fruity flavor. Its pungency is lower than that of our Ayvalik olive oil, making it the perfect oil for sauteing, baking, or for mixing in salads.
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Product details:
This Arbequina cultivar Ultra-Premium Extra Virgin Olive Oil was harvested from the Zagoda Farm orchard by hand picking and pressed at a temperature below 80 °F within the same day of being harvested. It is filtered through paper filters and bottled in dark glass.
Arbequina (pronounced Are-Beh-Key-Nah) was originated in Catalonia, from the town of Arbeca, but pre-Catalonian texts state that it was introduced to the region from the Ottoman Empire. Many top producing olive farms adopt Arbequina olives because of their high adaptability and versatility, making it one of the most dominant and highly planted olive cultivars in the world.
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Polyphenols (mg/kg): >368.60mg
Acidity: >0.10%
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Size: 16.9 oz (500 ml)
Harvest date: 10/15/2021
Box size: 3.5 x 3.5 x 12"
Bottle size: 2.25 x 2.25 x 10.5"
Weight: 1.14 lb
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FAQ
How to determine the quality of olive oil?
Olive oil's quality is determined by the acidity level; the lower acidity, the higher quality. Ultra-Premium (UP) is a new olive oil category that defines the best quality olive oil in the world. UP olive oil is much less acidic (less than 0.3%) then standard extra virgin olive oil (0.8%). Our oils have only 0.1% acidity, qualifying to be in the top tier of UP olive oils.
What are polyphenols?
Polyphenols are naturally occurring compounds found in plant foods. They act like an antioxidant; they neutralize any type of harmful agents that can damage a person’s cells. Extra virgin olive oil is one of the most valuable sources of polyphenols. Daily consumption of polyphenol-rich foods can help prevent certain long-term chronic diseases such as cancer, diabetes and heart disease.
How to store olive oil?
The most important factors for storing olive oil are: air (oxygen), light, odor, temperature and time. The oxygen in the air oxidizes olive oil, causing it to degrade faster. The beneficial minerals and polyphenols in olive oil are lost when olive oil degrades, affecting the taste. Olive oil should be stored in a tightly closed container, preferably in a colored glass bottle or ceramic container, where there is no moisture or direct sunlight. It should NOT be stored in a metal container!